What do you think of this Dopplebock recipe?

Dopplebock

Style: Doppelbock OG: 1.078
Type: All Grain FG: 1.023
Rating: 4.0 ABV: 7.20 %
Calories: 257 IBU's: 21.85
Efficiency: 70 % Boil Size: 5.83 Gal
Color: 21.7 SRM Batch Size: 5.00 Gal
Preboil OG: 1.073 Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
(none)

Grains & Adjuncts
Amount Percentage Name Time Gravity
6.50 lbs 38.24 % Briess Munich 10L 60 mins 1.035
3.00 lbs 17.65 % Briess Vienna Malt 60 mins 1.036
2.00 ozs 0.74 % Weyermann Carafa II 60 mins 1.036
2.00 ozs 0.74 % Chocolate Malt 60 mins 1.034
2.00 ozs 0.74 % Special B Malt 60 mins 1.030
2.00 ozs 0.74 % Weyermann Caramunich III 60 mins 1.037
2.00 ozs 0.74 % Fawcett Pale Chocolate 60 mins 1.030
6.00 ozs 2.21 % Weyermann Melanoidin 60 mins 1.037
6.50 lbs 38.24 % Briess 2-Row Pilsen Malt 60 mins 1.037

Hops
Amount IBU's Name Time AA %
1.00 ozs 21.85 Pearle 60 mins 7.80

Yeasts
Amount Name Laboratory / ID
4.00 pkg Saflager W-34/70 Fermentis W-34/70

Additions
(none)

Mash Profile
Protein Rest 20 min @ 130.0°F
Heat to 130.0°F over 5 mins
Medium Body Infusion In 60 min @ 154.0°F
Add 21.25 qt ( 1.25 qt/lb ) water @ 166.0°F

Carbonation
(none)

Notes

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Way too much stuff. No need for the chocolate, special b, melanoidin and vienna. Just munich and pilsner for the base plus layer some different caramunichs on top. You can add a little aromatic for more maltiness and some carafa if it isn't dark enough.

Agreed. One of the best doppelbocks I made was 100% munich. Mostly munich and pilsner will do it, with a little bit of a dark malt for color/roast is the classic recipe according to Ray Daniels' book. Perle should work well for a noble type bittering hop too.

Oh well. The grains are mixed together now. What category would it fit under? Kind of like a schwarzbier but the gravity is too high. It fits into the guidelines of a dopplebock by the numbers, but some of the grains (chocolate malt, special b) are out of character. Strong dark lager is what I'll call it I guess